KITCHEN UNITED SDN BHD Hiring! Full Time Chef De Partie in Federal Territory, Earn up to MYR 3,500 - Ricebowl

Job Description: Chef de Partie (Healthcare Kitchen)Position Summary

The Chef de Partie (CDP) is responsible for overseeing a designated section of the healthcare kitchen, ensuring the preparation and delivery of safe, nutritious, and high-quality meals for patients, employees, and visitors. The role requires maintaining the highest standards of food quality, hygiene, and safety while ensuring all meals comply with prescribed dietary requirements and healthcare regulations. The Chef de Partie also supports efficient kitchen operations by managing food production, inventory, and compliance with established policies and procedures.

Key Responsibilities1. Food Preparation & Production

• Prepare, cook, and present meals in accordance with approved menus, recipes, and nutritional guidelines.
• Ensure all meals meet prescribed dietary, therapeutic, allergen, and portion control requirements.
• Take ownership of an assigned kitchen section (e.g., hot kitchen, cold kitchen, or pastry) to ensure efficient daily operations.
• Assist in menu planning, recipe standardization, and food production scheduling.
• Ensure meals are prepared and served on time while maintaining consistency in quality and presentation.

2. Food Safety, Hygiene & Sanitation

• Maintain a clean, organized, and hygienic kitchen environment in accordance with food safety legislation and healthcare standards.
• Ensure proper food handling, storage, labeling, and temperature control to prevent contamination and foodborne illnesses.
• Carry out routine cleaning and sanitation of kitchen equipment, workstations, and storage areas.
• Comply with all workplace health and safety procedures, including the correct use of kitchen equipment and personal protective equipment (PPE).

3. Quality Assurance

• Monitor the quality, taste, appearance, and nutritional value of all meals before service.
• Conduct regular quality checks to ensure consistency and compliance with established standards.
• Address food quality concerns promptly and implement corrective actions when necessary.

4. Inventory & Stock Control

• Monitor daily stock levels and assist with ordering food supplies and kitchen ingredients.
• Ensure proper stock rotation using the First-In, First-Out (FIFO) principle.
• Minimize food wastage through effective inventory management and portion control.
• Report damaged, expired, or insufficient stock to the Kitchen Supervisor or Head Chef.

5. Compliance & Documentation

• Ensure all kitchen operations comply with applicable food safety regulations, healthcare standards, and organizational policies.
• Maintain accurate records relating to food preparation, temperature monitoring, cleaning schedules, and inventory where required.
• Safeguard the confidentiality of patient dietary information in accordance with applicable data protection and privacy requirements.

6. Teamwork & Continuous Improvement

• Work collaboratively with dietitians, kitchen staff, and other healthcare professionals to meet patients' nutritional needs.
• Support the training and development of junior kitchen staff where required.
• Participate in continuous improvement initiatives to enhance food quality, kitchen efficiency, and customer satisfaction.

Qualifications & ExperienceEducation

• Certificate or Diploma in Culinary Arts, Professional Cookery, or a related discipline is preferred.

Experience

• Minimum 2 years of experience as a Chef de Partie or in a similar culinary position.
• Experience in a healthcare, hospital, catering, or institutional kitchen is an added advantage.
• Knowledge of therapeutic diets and food allergen management is preferred.

Skills & Competencies

• Strong culinary knowledge and food preparation techniques.
• Good understanding of food safety, hygiene, and HACCP principles.
• Ability to prepare meals according to special dietary and nutritional requirements.
• Strong organizational, planning, and time management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• High attention to detail with a commitment to quality and food safety.
• Ability to multitask and prioritize workload effectively.

Personal Attributes

• Passionate about delivering nutritious, high-quality meals.
• Committed to supporting patient health and wellbeing through food.
• Professional, reliable, and accountable.
• Positive attitude with a willingness to learn and improve.
• Respectful, courteous, and compassionate when interacting with patients, colleagues, and visitors.

Job Type: Contract

Pay: RM3,000.00 - RM3,500.00 per month

Benefits:

• Meal provided
• Professional development

Work Location: In person